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SNACKS

Flourless Chocolate Pumpkin Fudge Cookies – Intense, deep, dark chocolate is what you get with these fudgey cookies. If you are not into dark chocolate, you can reduce the chocolate a bit. The darker the better, in my book. However, my little one thought they were a bit too powerful. Adjust to your taste accordingly.

Pumpkin Fudge – I made these twice. The first go round I followed the original recipe. I had my doubts about it, and I was right. It needed something… With the addition of some additional pumpkin seasonings and a pinch of sea salt, things got brighter. I’m not sure why it is called “fudge,” because it doesn’t have a fudge texture. I think it has a souffle-like quality. Regardless, it’s a treat! Have some heavy cream on hand? Whip it up with a bit of maple syrup. Then, add a dollop to each serving for a really impressive dinner party dessert.

DINNERS

Squash and Ricotta Bake – Wow! This was a great Sunday dinner recipe. It took a little more time because it required roasting and then a quick return to the oven to melt a cheesy topping. The little bit of extra time was totally worth it. I would’ve never imagined that roasted squash paired so well with basil, tomatoes, and mozzarella. This was truly fantastic!

Indian Summer Chili –This recipe was so popular that I made it twice this week. Once for a school chili cook-off and another time for tailgating. A word to the wise…don’t use 99% fat free turkey. In error, we got 99% fat free and quickly discovered it is NOT the right texture – it’s kinda chewy. From a flavor standpoint, there’s really no difference. So if full fat turkey is not your thing, no worries. (I don’t know how I managed to forget to snap a picture, especially since I made it twice this week. Nevertheless, it didn’t happen.)

Hope something makes your belly smile…

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In the meantime, heat a large skillet to medium heat. Add the olive oil and basil stems and garlic. Once the garlic becomes fragrant (about a minute), add the diced tomatoes. Bring to a boil and then reduce to a simmer. Stir in the squash after roasting and some freshly ground black pepper.

While the sauce is simmering, bring a pot a salted water to a boil. Add the pasta. Under cook the pasta by several minutes before draining (do NOT rinse). Add the pasta to a slightly oiled baking dish.

To the sauce, stir in the chopped basil leaves and vegetable broth. Again, bring it to a boil and then reduce to a simmer. Stir in the ricotta cheese. Pour the sauce atop the pasta in the baking dish and gently stir. Place the mini mozzarella balls in and around the pasta – using your fingers to push it into nooks and crannies. Bake at 400 degrees for about 15 minutes or until the mozzarella has melted. Plate and serve with some freshly grated parmesan cheese and a final drizzle of olive oil.